Serves 4
Ingredients:
- 2 cups half and half
- 1 tablespoon olive oil
- ½ medium yellow onion, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow potato, peeled and diced
- 1 bunch broccoli
- 2 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons sour cream
- ¼ teaspoon nutmeg
Instructions:
In a small pan, heat the half and half starting on low and bringing up to medium heat. In a stockpot over medium heat add the oil, onion, salt, pepper and, potato. Cook until the onion is translucent. Cut the florets from the broccoli and cut them into 1-inch pieces. Cut the bottom off of the stalk and using a vegetable peeler trim the outer layer away. Dice the remaining stalk into ½ inch pieces. Add the broccoli, vegetable broth, and warmed half and half to the onion mixture. Simmer for about 20 minutes, until the broccoli can be easily pierced with a knife. Remove from the heat and carefully pour into a blender. Puree until smooth. Pour back into the stock pot and place back on the stove over medium-high heat. Stir in the cheese, sour cream, and nutmeg. Stir until the cheese has melted then serve